Will: Morphy Richards TSV…


Will GowingOn Monday 22nd of October we're presenting a slow cooker Today's Special Value from Morphy Richards. 

I'm a big fan of slow cooking for two reasons, firstly it's easy & fuss-free, secondly the food always tastes SO much better! 

I took to my kitchen once again to give our Today's Special Value a try, the weather was horrible outside, so it was a perfect day for a hearty slow cooked dinner…


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See you soon! Will x
Follow Will Gowing on Twitter 


  1. Lotus October 21, 2012 at 1:50 pm -  Reply

    Hello Will – this looks interesting…
    Was thinking… if I leave for work at approx 8.15am and arrive home approx 6pm, that’s 10 hours, double the time you mentioned.
    At the moment I’ve got some raw diced venison in the freezer already marinated in some red wine, juniper berries, rosemary, sage, black pepper and some Kikkoman and was wondering whether I could cook this over the day from frozen?
    Can I put the frozen diced chunks in marinade straight into the cooker
    with some water/stock and cubed root veggies and just leave it all to it’s own devices, go out the door and come home ten hours later to a ready-meal? Or would the lot just never get past the frozen stage and be dangerous to eat? If cooking from frozen would you need low, medium or high? How do you know how much stock to put in to stop the base burning?
    In your demo did the meat fall off the bones by the time you checked on it and were somewhere in the pot, or did you remove the chicken first and take out the bones and then just stir it all back in?

  2. Will Gowing October 22, 2012 at 4:34 pm -  Reply

    Hi there Lotus,
    I’ll be honest I don’t really follow any rules with my slow cooker. I’ve made five dishes in it over the last couple of weeks and all have been great, albeit a little randomly put together, that’s just how I tend to cook as I’m rubbish at following recipes.
    I find the benefit of the slow cooker is that it’s practically impossible to overcook anything, the other day I cooked a whole turkey joint with vegetables and lentils, I put it on at around 11 o’clock AT NIGHT, I then left it cooking all night up until the point I had some for lunch the following day.
    In terms of how much stock/liquid to use, the cooker does come with a recipe booklet which gives you much better measurements than I could, but I go by the rule that as long as all your ingredients are covered you’ll be fine.
    If you find that there’s a bit too much liquid left for your liking, just ladle the excess off half an hour or so before serving, you can always use the excess in another dish or as extra gravy if needed. Again, if you’re looking for a more precise measurement for your liquid, just take a peek at the recipe book as there are some tips listed in there.
    If I was cooking meat chunks from frozen over a ten hour period, the instructions are that a medium heat gives you 6-8 hours cooking time, in which case it may be better to opt for a low heat and then turn it up to high when you get home for a final blast if needed. Of course as you’re cooking from frozen, just make sure that all the meat is piping hot throughout, as I’m sure you would anyway.
    In terms of the bones, the meat absolutely just slides away, if you’re careful it’s pretty easy to just pick these out, making sure of course that your eaters know there might be a rogue one left in their dish :o)
    Hope that’s been of some help, apologies for not being able to give you a more precise answer.
    Best wishes, Will.

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